CAKE
1/2 c Butter 5 tb Water
1 1/2 c Sugar 1 3/4 c Flour
4 Egg Yolks 2 ts Baking Powder
1 ts Vanilla 1/2 c Milk
2 oz Unsweetened Chocolate 4 Egg Whites
CUSTER FILLING
1/2 c Sugar 1 1/2 c Milk
1/4 c Flour 2 Eggs, slightly beaten
1/4 ts Salt 1 ts Vanilla
FROSTING
1/2 c Butter -melted and cooled
1 lb Confectioners Sugar 1 ts Vanilla
1 Egg 1/8 ts Salt
3 oz Unsweetened Chocolate, 1 tb Milk
*** Cake ***
Cream the butter and sugar until fluffy. Add the yolks and vanilla,
beat well. Heat chocolate and water, stir until smooth. Add to the
cream mixture. Sift dry ingredients and to the cream mixture
alternately with the milk, beginning and ending with dry ingredients.
Beat whites until stiff, fold in batter. Place in a greased and
floured 10-inch round pan. Bake in a preheated 350oF oven for 30-35
minutes, until test done. When cake is cooled, cut carefully into 3
layers.
*** Filling ***
Combine flour, sugar and salt. Gradually stir in the milk and cook
over medium heat stirring constantly until thickened. Cook 2 more
minutes. Stir a little of the hot mixture into the egg yolks and
return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and
cool completely. Spread between the layers.
*** Chocolate Butter Cream Frosting ***
Cream the butter and add 1/3 of the sugar, beat well. Add all
remaining ingredients except the sugar, beat until smooth. Gradually
add remaining sugar and beat until smooth. Spread on tope and sides
of the cake. Refrigerate until ready to serve.
Yields
1 servings
